Preheat the oven to 400F, In a large bowl mix the uncooked potatoes with the coriander, black pepper and salt. Spread the potatoes on a large baking sheet and cook for around 25 minutes. Once cooked let cool for about five minutes then remove and put them into the salad bowl.

Whilst your potatoes are cooking cut the asparagus into two inch slices, steam until tender then place with the potatoes. In a blender put in the red onion, mustard, olive oil, fresh dill, garlic, maple syrup lemon juice and a quarter cup of water. Blend until smooth. Add salt and pepper to taste.

Add the chickpeas,sunflower seeds and the rest of the dill to teh salad bowl along with the asparagus and pototoes. Toss with the dressing and serve immediately.